Ground Beef Garden Saute Recipe
Summary
Cooking Time20 MinDifficulty LevelEasy
Ingredients
| Slivered almonds | 1/3 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Soy sauce | 1 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Salad oil | 1 Tablespoon | |
| 1/2 pound green beans, cut in 1-inch lengths | ||
| Water | 2 Tablespoon | |
| Lean ground beef | 1 pound | |
| 1 medium-size onion, chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
Directions
Spread almonds in a shallow baking pan.
Toast in a 325° oven until lightly browned (about 10 minutes); set aside.
Beat together eggs, soy, ginger, mustard, and pepper; set aside.
Place wok over high heat.
When wok is hot, add oil.
When oil is hot, add beans and stir-fry 1 minute.
Add water, cover, and cook until beans are tender-crisp (about 2 minutes); set aside.
Crumble beef into wok and stir-fry until no longer pink.
Add onion and garlic and stir-fry until limp (about 3 minutes).
Return beans to wok and add egg mixture, turning until eggs are set to your liking.
Sprinkle nuts over top.
Toast in a 325° oven until lightly browned (about 10 minutes); set aside.
Beat together eggs, soy, ginger, mustard, and pepper; set aside.
Place wok over high heat.
When wok is hot, add oil.
When oil is hot, add beans and stir-fry 1 minute.
Add water, cover, and cook until beans are tender-crisp (about 2 minutes); set aside.
Crumble beef into wok and stir-fry until no longer pink.
Add onion and garlic and stir-fry until limp (about 3 minutes).
Return beans to wok and add egg mixture, turning until eggs are set to your liking.
Sprinkle nuts over top.
Chef
